Butternut Squash Casserole

(from simsyobby’s recipe box)

Source: Parents Magazine November 2009

Cook time: 10 minutes
Serves 6 people

Categories: Pasta

Ingredients

  • 1/2 butternut squash, peeled and cut into 1/2 inch cubes (2 cups)
  • 2 tsp. olive oil
  • 1/4 tsp salt
  • 1/2 lb whole-wheat elbows
  • 2 TBS butter
  • 2 TBS flour
  • 1 1/2 cups reduced fat mil
  • 1 3/4 cups low-fat white cheddar cheese, shredded and divided

Directions

  1. Preheat oven to 375 F.

  2. Toss squash with oil and salt and bake for 20 minutes until tender.

  3. Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash.

  4. Melt butter over low heat. Whisk in flour; cook for 2 minutes.

  5. Slowly whisk in milk. Brink mixture to a boil then simmer. Cook 3 minutes, stirring occasionally.

  6. Add 1 1/2 cups cheese stir until melted. Stir cheese sauce into pasta and squash.

  7. Sprinkle on remaining cheese.

  8. 330 calories; 17 g protein; 13 g fat (7g sat fat); 39 g carbs; 3g fiber; 329mg calcium; 2mg iron; 349mg sodium.

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